TRIANA SETYAWARDANI

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1KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA CHEMICAL, PHYSICAL AND SENSORY QUALITY OF GOAT MILK KEFIR DURING …Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, M Sulistyowati, ...00000
2COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 140...Authors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari00000
3PENGARUH KOMBINASI DOSIS CACI4 DAN LAMA WAKTU STIMULASI LISTRIK TERHADAP KUALITAS DAGING ITIK PETELUR AFKIRAuthors: T Setyawardani, S Wasito00000
4Pengaruh Jenis Susu Terhadap Sineresis, Water Holding Capacity, Dan Viskositas Yogurt The Effect of Milk Type on Syneresis, Water Holding Capacity, and Yogurt ViscosityAuthors: E Setyawardani, AHD Rahardjo, T Setyawardani20210
5Viskositas dan Total Padatan Yogurt Susu Kambing dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Viskosity and Total Solids of Goat Milk Yogurt With The Addition of …Authors: NH Damayanti, T Setyawardani, K Widayaka20200
6COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 14028 INFECTION IN RATAuthors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari00000
7TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARIAuthors: DR Kusuma, T Setyawardani, J Sumarmono00000
8Noticeable Reverse Shift in the Melting Temperatures of Benzene and Carbon Tetrachloride Confined within the Micropores and Mesopores of Hydrophobic CarbonsAdsorption Science & Technology 31 (2-3), 145-151, 2013 Authors: K Kaneko, F Khoerunnisa, D Minami, R Futamura, A Watanabe, ...20131
9A.(2013)Analisis Kinerja Pengelolaan Keuangan Daerah dan Tingkat Kemandirian Daerah …, 2012 Authors: O Agustina, T Setyawardani, T Astuti201234
10Pengaruh Penambahan Persentase Kolostrum Sapi pada Kefir yerhadap Sifat Organoleptik (Aroma, Rasa, Tekstur dan Overall)ANGON: Journal of Animal Science and Technology 1 (1), 75-83, 2019 Authors: CD Astuti, T Setyawardani, K Widayaka20191
11The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk YoghurtANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 Authors: AP Dewi, T Setyawardani, J Sumarmono20192
12THE EFFECT OF THE USE OF VEGETABLE PEKTIN WITH DIFFERENT PERCENTAGE OF COLOR AND YOGURT TEXTURE OF COW MILKANGON: Journal of Animal Science and Technology 2 (1), 20-28, 2020 Authors: RK Futra, T Setyawardani, TY Astuti20200
13TOTAL SOLIDS AND COLOR OF GOAT’S MILK KEFIR WITH ADDITION EKSTRACT MORINGA LEAF (Moringa Oleifera L.) WITH PERCENTAGE THAT DIFFERENTANGON: Journal of Animal Science and Technology 2 (1), 99-104, 2020 Authors: IAE Yusuf, T Setyawardani, RSS Santoso20200
14Effect of Different Storage Times on Cold Temperature (4-8ᵒC) on pH, Viscosity and Color of Milk-Colostrum Kefir of CowsANGON: Journal of Animal Science and Technology 2 (2), 167-176, 2020 Authors: A Safitri, T Setyawardani, J Sumarmono20200
15The Effect of Storage Time Chocolate Pasteurized Milk in Cold Temperatures to Total Acid and Organoleptic Quality (Flavor, Texture, Smell)ANGON: Journal of Animal Science and Technology 3 (1), 47-54, 2021 Authors: UD Adriawan, T Setyawardani, AHD Rahardjo20211
16KECEPATAN LELEH, WARNA DAN TEKSTUR SECARA SENSORIS ES KRIM DENGAN PENAMBAHAN SARI BUAH BIT MERAH (BETA VULGARIS L.)ANGON: Journal of Animal Science and Technology 4 (1), 51-60, 2022 Authors: AR Setiawan, T Setyawardani, K Widyaka20220
17Penggunaan susu skim dan asam lemak esensial sebagai alternatif cara memperbaiki kualitas nutrisi yogurt. Fakultas Peternakan Universitas Jendral Sudirman, PurwokertoAnimal Prod 8 (1), 16-21, 2006 Authors: TY Astuti, T Setyawardani20065
18Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milkAnimal Production 13 (1), 2011 Authors: T Setyawardani, WP Rahayu, R Maheswari, NHS Palupi201131
19Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentationAnimal Production 16 (1), 2014 Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito201425
20The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage DurationsAnimal Production 19 (3), 197-205, 2018 Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo20186